Iced Chocolate Hazelnut Brownies

Iced Chocolate Hazelnut Brownies

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

TOTAL TIME:

INGREDIENTS

Brownies:

3/4 cup unsalted butter

1 1/2 cups sugar

1/2 cup light brown sugar

3 large eggs

1 tablespoon JUSTIN’S® Chocolate Hazelnut & Almond Butter

1/4 cup avocado oil

1 tablespoon vanilla

1 teaspoon salt

1/4 teaspoon baking soda

2 tablespoons cornstarch

1 1/2 cups cocoa powder

1 cup all-purpose flour

 

Icing:

3/4 cup JUSTIN’S® Chocolate Hazelnut & Almond Butter

3 tablespoons coconut oil

Rainbow chip sprinkles

DIRECTIONS

  1. Preheat oven to 350 degrees F.
  2. In a large microwave-safe bowl, combine the butter, sugar and brown sugar. Microwave 2 minutes, stir, then microwave for 30 more seconds. Stir until smooth and cool 2-3 minutes. Stir in the eggs, Chocolate Hazelnut & Almond Butter, avocado oil, vanilla, salt, baking soda, and cornstarch. Mix well, then stir in cocoa powder and flour until just combined.
  3. Line a 9-inch by 13-inch pan with parchment paper. Pour batter into the prepared pan and smooth into an even layer.
  4. Bake 24-26 minutes or until center appears set. Remove from oven and cool completely in pan.
  5. To make the icing, combine the Chocolate Hazelnut & Almond Butter and coconut oil in a microwave-safe bowl. Microwave about 45 seconds or until melted and smooth. Stir until well combined.
  6. Pour the melted icing over the brownies and smooth into an even layer with an offset spatula. Top with sprinkles and refrigerate at least 20 minutes, or until icing is set.
  7. Slice into 18 pieces and enjoy! Store any leftovers in the refrigerator so the icing remains set.
INGREDIENTS

Brownies:

3/4 cup unsalted butter

1 1/2 cups sugar

1/2 cup light brown sugar

3 large eggs

1 tablespoon JUSTIN’S® Chocolate Hazelnut & Almond Butter

1/4 cup avocado oil

1 tablespoon vanilla

1 teaspoon salt

1/4 teaspoon baking soda

2 tablespoons cornstarch

1 1/2 cups cocoa powder

1 cup all-purpose flour

 

Icing:

3/4 cup JUSTIN’S® Chocolate Hazelnut & Almond Butter

3 tablespoons coconut oil

Rainbow chip sprinkles

DIRECTIONS
  1. Preheat oven to 350 degrees F.
  2. In a large microwave-safe bowl, combine the butter, sugar and brown sugar. Microwave 2 minutes, stir, then microwave for 30 more seconds. Stir until smooth and cool 2-3 minutes. Stir in the eggs, Chocolate Hazelnut & Almond Butter, avocado oil, vanilla, salt, baking soda, and cornstarch. Mix well, then stir in cocoa powder and flour until just combined.
  3. Line a 9-inch by 13-inch pan with parchment paper. Pour batter into the prepared pan and smooth into an even layer.
  4. Bake 24-26 minutes or until center appears set. Remove from oven and cool completely in pan.
  5. To make the icing, combine the Chocolate Hazelnut & Almond Butter and coconut oil in a microwave-safe bowl. Microwave about 45 seconds or until melted and smooth. Stir until well combined.
  6. Pour the melted icing over the brownies and smooth into an even layer with an offset spatula. Top with sprinkles and refrigerate at least 20 minutes, or until icing is set.
  7. Slice into 18 pieces and enjoy! Store any leftovers in the refrigerator so the icing remains set.
Great Summer Recipes
Salted Caramel Chocolate Chip Maple Almond Bars with caramel drizzle on a white plate (bird's eye view) in white background

Salted Caramel Chocolate Chip Maple Almond Bars bring the classic boardwalk flavors to your home! You don’t have to live near a beach to enjoy this treat. It’s made with brown sugar, dark chocolate chunks, and JUSTIN’S® Maple Almond Butter. These magnificent bars are every bit as good as the title is long!

 

Pecan Pie Baked Oatmeal with Cinnamon Almond Butter in a white bowl with a slice cut out on separate dish on white background

Make your favorite breakfast food become your new favorite dessert. Pecan Pie Baked Oatmeal with Cinnamon Almond Butter uses an oatmeal and chia seed mixture to support your favorite pecan pie filling. There is JUSTIN’S® Cinnamon Almond Butter in the pecan topping to add just the right touch of sweetness and spice.

Peanut Butter Cup S'mores Dip with marshmallows and peanut butter cups in a white background

As if I needed another excuse to eat JUSTIN’S® Dark Chocolate Peanut Butter Cups. This Peanut Butter Cup S’mores Dip is baked in cast iron and is done in just a few minutes. Dip graham crackers or your fingers, but look out! It’s hot.

 

Almond Butter Tahini Chocolate Chip Cookie bitten into, and placed on a black marble tabletop

What would happen if chocolate chip cookies grew up? Maybe got a job at a cool bookstore somewhere? Honestly, it would be a little weird. Chocolate chip cookies are food, not people. And these Almond Butter Tahini Chocolate Chip Cookies are the absolute best version of the classic cookie you’ll ever taste. They’re just as sweet and indulgent as your Grandma’s recipe, but with a little something extra that will have everyone asking for your secret ingredient.